Risotto with apples and pancetta
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Serves:     people
Notes from Anna

A mild, creamy risotto with an unusual sweet/salty flavour combination.  A carb dish, ideal to share as a starter or serve as a main meal with a large green salad sprinkled with toasted mixed seeds.



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  1. Peel and finely chop the onion. Peel and quarter the apple, then halve each quarter and roughly dice. Finely dice the pancetta.
  2. Place a saucepan on a low heat and after a minute add the pancetta. Stir and cook for a few minutes, until it starts to brown and releases its oil.
  3. Add the onion, sprinkle with a little salt and continue cooking for about 5 minutes until it has softened.
  4. Add the diced apple. Pour in the wine and let it bubble for a few minutes.
  5. Meanwhile, make up the stock in a small saucepan according to the packet instructions. Bring to the boil, then turn the heat down and keep it at a simmer.
  6. Add the rice to the saucepan with the pancetta and apple. Stir thoroughly to combine. Add a ladle of hot stock and stir continuously until all the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  7. Take the risotto off the heat and sprinkle with parmesan and a generous grinding of black pepper. Cover the pan with a lid and leave the risotto to rest for a couple of minutes before serving.

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